| 6 | Strips bacon, cut into 1/2" pieces |
| 2 pounds | Beef rump or chuck, cut into 1-1/2" cubes |
| 4 | Large carrots, sliced |
| 1 | Medium onion, sliced |
| 4 | Medium potatoes, cut into 1-1/2" pieces |
| 3 tablespoons | Flour |
| 1 10-oz | Can beef broth |
| 1 1/2 cups | Red or burgundy wine |
| 1 tablespoon | Tomato paste, optional |
| 2 cloves | Garlic, minced |
| 1 teaspoon | Whole thyme |
| 1 | Bay leaf |
| 1 pound | Fresh mushrooms, sliced |
| 1 10-oz | Can beef gravy, optional |
1. Cook bacon in large skillet until crisp. Remove and drain.
2. Add beef cubes and brown well. Place browned beef cubes in crock pot.
3. Brown carrots and onions. Season with 1 1/2 tsp salt and 1/8 tsp pepper. Stir in flour. Add broth (and gravy, if desired), mix well, and add to crock pot.
4. Add potatoes, bacon, wine, tomato paste, garlic, bay leaf. Cover and cook on low for 8-10 hours.
5. Sauté mushrooms in 2 tbsp. butter and add to crock pot about 1 hour before serving.
6. (To thicken gravy, if desired: about 1 hour before serving, remove 1-2 cups liquid from crock pot and put in blender. Add flour to thicken as desired, blending on low-medium speed. Pour back into crock pot and stri to mix with remaining liquid.)